Chicken Salad with Livers

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Chicken Salad with Livers is a celebration of this summer and the simple pleasures all around us. I’ve noticed that that so many parks, typically empty or sparsely used, have been well-utilized this summer. So many people are enjoying big, open spaces for visiting with friends or simply getting a breath of fresh air.  We’ve taken this Chicken Salad with Livers outside with us several times this summer. Read more from the commentary to this recipe.

Recipe Moderator Notes: We recommend that the chicken parts be 100% pasture-raised and preferably corn and soy-free, the dried fruits, vegetables, herbs and spices be organically grown, and the salt be unrefined.

Ingredients To Prep the Meat

• 1/2 lb chicken livers, trimmed of connective tissue
• 2 t butter
• salt
• 2 previously cooked chicken breasts (skin optional, if available)

Ingredients To Make The Salad

• 1/2 c mayonnaise – homemade or otherwise. [Here is another mayo recipe]
• 4 celery stems, sliced or chopped small
• 1/4 c currants or raisins
• 1/4 c pine nuts
• 1/4 c parsley, chopped
• salt and pepper

Instructions to Prep the Meat

1. Prep chicken livers so that lobes are free of connective tissue and will mostly lay flat in a pan. I do this by taking them one at a time and trimming off white hanging pieces with kitchen shears, cleaning up any discolored pieces, and separating the lobes.
2. Heat butter in medium pan on medium high heat. Wait until the butter melts and foaming subsides, then add chicken livers. Once in the pan, generously sprinkle salt over each lobe. Cook for 3-4 minutes without touching until lightly brown. Then, flip each of your livers one at a time, and once complete, generously sprinkle salt again over the side just cooked. (If I salt these in advance, they release more water in the pan, which doesn’t allow them to cook quite as nicely.) Cook for another 2 minutes or so until pink in the middle, but no longer dark red and raw on any side or area. If the lobe as not laying flat in the pan, you may need to flip piece to third triangle side and allow to cook for an extra minute so no longer raw/red on that side. Meanwhile, remove all livers from pan to rest and cool on a plate or cutting board.
3. Meanwhile, chop chicken breast into rough 1/2-3/4″ pieces. When cool, chop chicken livers into smaller 1/2-1/4″ pieces. (If trying to truly hide liver pieces, chop on smaller side!)

Instructions to Make the Salad

1. Add chopped chicken and chicken livers to bowl along with mayonnaise and celery. Reserve a bit of each your remaining ingredients for garnish, then heap the remainder of your currants, pine nuts and parsley into the bowl. Mix well and taste for salt and pepper, adding more seasonings as needed.
2. Transfer salad to portable container or serving dish and garnish with remaining currants, pine nuts and parsley.

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